Soy Free Apple-Sage Beef and Root Vegetable Soup
There is something deeply satisfying about a pot of beef and root vegetable soup that fills the kitchen with warm, spiced aromas before you even sit down to eat. This one layers carrots, parsnips, and sweet potato with chunks of Granny Smith apple and fresh sage, creating a broth that is savory, subtly sweet, and just a little earthy from turmeric and ginger. The beef chuck is seared hard in coconut oil before anything else goes in, which builds a rich, caramelized base that carries the whole pot. Bone broth and a splash of apple cider vinegar deepen the flavor even further as everything simmers low and slow until the meat is genuinely fork-tender. Soy sneaks into so many store-bought broths and spice blends, but every ingredient here is straightforward and easy to verify, making it a genuinely stress-free bowl to put together. The apple goes in toward the end so it softens into the soup without disappearing, giving each spoonful a gentle brightness that balances the richness of the beef. A handful of fresh parsley over the top at the end is optional, but it adds a clean, herby finish that makes the whole thing feel a little more special.
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Learn more →Ingredients
6 servings
- 1 ½ lb beef chuck, cut into 1-inch cubes
- 1 tsp fine sea salt, divided
- 2 tbsp coconut oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and cut into ½-inch rounds
- 2 medium parsnips, peeled and cut into ½-inch pieces
- 1 medium sweet potato, peeled and cut into ¾-inch cubes
- 2 medium granny smith apples, peeled, cored, and cut into ¾-inch chunks
- 1 tsp ground turmeric
- 1 tsp ground ginger
- ¼ tsp ceylon cinnamon
- 6 cups bone broth
- 1 tbsp apple cider vinegar
- 8 fresh sage leaves, thinly sliced
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the beef cubes dry with paper towels and season with 1/2 tsp of the salt. Heat the coconut oil in a large Dutch oven over medium-high heat until shimmering. Add the beef in a single layer, working in two batches if needed to avoid crowding, and sear undisturbed for 3–4 minutes per side until deeply browned on at least two faces. Transfer the browned beef to a plate and set aside.
- 2
Reduce the heat to medium. Add the onion to the pot and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute, watching closely so it does not brown.
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